Effects of traditional high temperature distillation and pervaporation membrane separation technologies on aroma compounds of Thompson seedless spirit based on sensory and GC-IMS analysis

LI Jinxue; LYU Ze; WANG Weixiong; YIN Liping; WANG Yanling; TANG Yang; DANG Guofang; FANG Chuanchuan; WU Yun

doi:10.13995/j.cnki.11-1802/ts.031490

LI Jinxue, LYU Ze, WANG Weixiong, YIN Liping, WANG Yanling, TANG Yang, DANG Guofang, FANG Chuanchuan, WU Yun

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (2) : 280-287.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (2) : 280-287. DOI: 10.13995/j.cnki.11-1802/ts.031490

Effects of traditional high temperature distillation and pervaporation membrane separation technologies on aroma compounds of Thompson seedless spirit based on sensory and GC-IMS analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(2): 280-287 https://doi.org/10.13995/j.cnki.11-1802/ts.031490

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Received	Revised	Published
2022-03-09	2022-04-10	2023-01-25
Issue Date
2023-02-15

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